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One-Pot Zucchini Mushroom Pasta Recipe

Dinner has never been easier with this one-pot pasta recipe. In under twenty minutes, you can have a big pot of pasta loaded with lots of fresh veggies—all made in one pot! This one-pot zucchini mushroom pasta recipe will save you dishes and time, and it’s absolutely delicious.

One-Pot Zucchini Mushroom Pasta Recipe

A one-pot meatless dish means less prep work and less cleaning---win-win!

By Karen Biton-Cohen

Published: October 6, 2015

Prep Time: 10 min

Cook time: 10 min

Servings: 4–8

Ingredients:

vegetable broth, or water: 4½ cups

fusili pasta: 1-lb. package

zucchini: 2 medium, halved lengthwise and then sliced

baby bella mushrooms: 8 oz. package, sliced

yellow onion: 1 small, thinly sliced

garlic cloves: 2, minced

salt: 1 tablespoon

freshly cracked black pepper: ½ tablespoon

dried thyme leaves: 1 teaspoon

dried oregano leaves: ½ teaspoon

olive oil: 2 tablespoons

baby spinach leaves: 1 cup

parmesan cheese cheese, grated: ⅓ cup

ricotta cheese: ½ cup

Directions:

Step 1: In a large pot combine the pasta, broth, zucchini, mushrooms, onions, garlic, salt, pepper, thyme, and oregano. Bring the broth to a boil. Once the noodles have softened a bit, mix all of the ingredients together and cook for 10 minutes or until the pasta and the veggies are cooked through.

Step 2: Drizzle in the olive oil, spinach leaves, parmesan, and ricotta cheese. Mix until well combined. Allow the mixture to sit for 10 to 15 minutes before serving. (There will be broth at the bottom of the pot, and it will thicken during this time.) Serve up the bowls with extra parmesan cheese on top (optional).